Recipe Marathon # 1 - Day 1 with Bhindi Jaipuri ( Jaipuri Okra )
I know, many of you sweetly asked me to go chill and take a break after that roundup with some top-notch recipes from your kitchen. But then promise is a promise. Cant lax off when there is Marathon to be run. This is more of a test to myself to see how consistent I can get and what better way to test than cooking! ( if i jus lay off cooking/food, I would have beaten out Aishwarya Rai hands down! At least my dreams of wearing backless strapless gown would have come true!Sign! But, all thats mocking me, is my ‘too -honest- to- be- of -any -good” mirror and gym keycode! )
( logo - put together from internet )
Anyways! The source for this recipe is amazing! During one of my ski classes long back, there was this Indian woman along with me. She kept staring at me for a while before taking a slide ( yah! slide - we were skiing remember!) towards me and happily started chatting away in some language which I thought was Marwari. It took me 2 min to break her stream of “@$!@%@~@%@” to let her know “Wait wait…Me know No Marwari!” She gave me ‘I-dont-believe-you” look and was like you must be kidding me! (You should have seen my face then!) I told her- seriously! why should I say otherwise and she was like ‘ you look so much like a marwari!!!!!! ‘ I have been sure thought by many as an North Indian ( Only God knows why!) but never this particular. When I finally convinced her that I was from South, she immedietly got excited and asked me Rava Dosa Recipe! She said she loved them and in return she promised me a recipe from Jaipur.
And hence in the middle of all that snow with hands and legs tied to skiis, did I make am mental note of ” Jaipuri Okra ” or “Bhindi Jaipuri”. ( Thats one story ain’t it! ) I have only approximate measures ( which is to say - My memory melted along with the snow ) but any variations to the ingredient measurement does not hurt the recipe at all.
Method
1. Wash Okra well, dry them out completely and then slice them into shapes of your choice. I sliced them cross wise.
2. Next add all the dry spice powders along with salt .
3.Toss them well till incorporated and set it down for 5 min
4.Then sprinkle Besan on top. Start with few tbsp.
5.Mix them well. Add a few tsp water. Take care not to add too much. More like few drops so that Okra gets coated with the flour. I like with minimum coat, just mild enough to get the crispyness. Dont like too much flour on it. But its your preference.
6.Deep fry them in oil. The flame should not be too hot nor too low. Keep it med-high to get the crispyness along with less oil.
7.Drain them in tissue towels and serve immedietely. Otherwise the crispyness goes in matter of minutes.
8.You can keep them in the Oven if needed, but it does not help that much. Serve it as soon as possible. Goes well with any rice but I personally like it with my Rasam Rice ( or Chaaru (!!) Hope I got that right otherwise my whole caboodle of Telugu friends will kick me to Pluto!)
Dont forget to check out what our fellow Marathon runner are upto:
1. Srivalli of Cooking 4 all Seasons
2. Bhags of Crazy Curry
3. Ranji of Ranji’s Kitchen Corner
4. Raaga of The Singing Chef
5. Lakshmi of The Yum Blog
6. Siri of Siri’s Corner
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